Rigatoni with Chickpea Sugo
Cook Time 20 minutes
1pkt San Remo Rigatoni
1 ½ tins of chickpeas, strained
4tbsp olive oil
2 garlic cloves
1tbsp rosemary, finely chopped
¼ cup of flat leaf parsley, chopped finely
1 cup chicken stock
Salt & pepper
½ cup grated parmesan
Cook pasta as per packet direction
Place half of the chickpeas into a food processor and blend to a paste.
Heat olive oil in a saucepan on low heat. Add the garlic cloves and cook for 2 to 3mins stirring continually.
Remove the garlic and add the whole chickpea’s and chickpea paste. Cook on a low heat for 5mins. Add the chicken stock, rosemary and cook for a 5mins.
Once pasta is al dente, strain and add the pasta to pan. Turn off the heat and toss through the parsley.
Serve with grated parmesan top.